YUMMY Rolls

2 T. Yeast
2 C. Warm Water(I don't do this...see down below at dry milk.)
1/3 c. softened/pretty much melted butter
2 t. slat
1/3 c. and a half of a 1/3 cup sugar (I only did 1/3 and a bit more)
1 egg
2/3 c. dry milk ( I didn't have any, so I just did 2 cups scaled milk, no water)
5-6 c. flour

Mix all ingredients, (except flour, only do 2 cups) in a bowl with a fork or wooden spoon. (this batter will look lumpy) let sit for 5 min. Then add the remaining flour, one cup at a time. {I did about 5 cups total plus a bit more for table kneading} This dough will still look lumpy. once combined dump onto counter top and knead until it comes together.(I bet you could do this in a bosch? I just did it exactly how the recipe said) (kind of sticky dough) Put back into bowl and let rise until double. (about 1 hour) then punch down and divide into 2 balls.
Roll out one ball into a rectangle. pour some melted butter over the top and cut down middle and then into long triangles. Roll each one up like a crescent and put on a buttered cookie sheet. once they are all done, let rise for another 45 min or hour.

Bake at 350 for 10 min.

*I also just made these as cinnamon rolls and orange rolls and they were to DIE for. for orange rolls roll out, spread melted butter, sprinkle sugar and zest one orange. roll up and then recipe is same. for cinnamon rolls, melted butter, brown sugar, cinnamon and raisins! bake for about 12 min.
*these are GREAT scones! only let it raise the first time then roll out, cut in shapes and fry.

1/2 wheat 1/2 white waffles

*so so so good!!!*

In a bowl mix:
1 c. unbleached flour
1 c. whole wheat flour
1/2 t. baking soda
1/2 t. (heaping) baking powder
1 t. salt
3 T. sugar
3 eggs (I only had 2 and it worked so, whatever)
4 T. melted butter (I only did 3)
2 c. buttermilk
1 t. vanilla

dad's biscuts

2 cups cold all-purpose flour plus more for your work surface and hands

1 Tablespoon baking powder

1 Tablespoon plus two teaspoons sugar

1 ½ Teaspoons salt

3 Tablespoons cold vegetable shortening (such as Crisco) cut into several pieces

3 Tablespoons cold unsalted butter, cut into several pieces

1 cup cold buttermilk

1. Heat your oven to 400 degrees. In a medium-size bowl, mix the dry ingredients thoroughly with a fork and transfer to a food processor fitted with the chopping blade. Toss the butter and vegetable shortening into the food processor and pulse the mixture in two-second increments until it resembles coarse crumbs with a few pea-size pieces of butter mixed in-about five pulses. (If you don’t have a food processor, cut the fats into the dry ingredients in a bowl by mashing with a fork, a whisk, or ideally, a pastry blender; it will take about five minutes.
2. Transfer the mixture back to the bowl, pour the buttermilk over it and mix with the fork for about a minute, until the dough just comes together. Turn out the dough onto a floured board, knead it with floured fingers once or twice, and pat it into a rectangle about six by ten inches and about an inch thick.
3. Fold the rightmost third of the rectangle over the center third and fold the left third on top. Turn the dough a quarter turn, pat in into a six-by-ten rectangle, and fold the dough upon itself in thirds again. Repeat twice more, and then pat the dough into a six-by-ten rectangle about an inch thick.
4. Using a floured two-inch biscuit cutter (or an upside-down glass), cut the biscuits from the dough and place them about an inch and a half apart on an ungreased baking sheet. Bake for 18 to 20 minutes, until the tops begin to brown. Serve warm with eggs and bacon or any good and greasy southern food you can cook up. (Sausage gravy is particularly wonderful!!!)

Pasta Sausage Soup

Ingredients

• 1 1/2 lbs sweet or hot Italian sausage (I use hot, but if you don't like spicy food, use both hot and mild. The spicy gives it a very good flavor so don't be afraid of the spicy.)
• 1 medium onion, chopped
• 1 medium green pepper, cut into strips
• 1 garlic clove, minced
• 1 (28 ounce) can crushed tomatoes
• 2 1/2 cups bow tie pasta, uncooked
• 6 cups water
• 1 tablespoon worcestershire sauce
• 2 chicken bouillon cubes (or 1 14 1/2 oz can chicken broth)
• 1 teaspoon basil
• 1 teaspoon thyme
• 1 teaspoon salt

Directions

1. Remove casings from sausage. Cut sausage into 1/2-inch pieces. Brown. Drain off any fat.
2. Add green pepper, onion and garlic to sausage and saute until tender.
3. Add remaining ingredients.
4. Cook until pasta is done, about 15-20 minutes.

NOTE: The pasta soaks up the soup base, so if you don't eat all of the soup immediately, you can 1 1/2 times the soup base recipe and then there will be plenty of soup base for the next day instead of having a dry soup.

Rosemary Roasted Chicken

Yum! Yum! Our Favorite Roast Chicken or Turkey! This is by far the best roast chicken or turkey that you will ever taste! Enjoy!

Ingredients

• 3 carrots, peeled and cut into thirds
• 3 ribs celery, peeled and cut into thirds
• 3 onions, peeled and cut into quarters
• 1 (3 1/2 to 4 pound) chicken, rinsed and patted dry
• 1 1/2 tablespoons kosher salt
• 2 teaspoons cracked white pepper
• 1 lemon, halved
• 2 fresh bay leaves
• 6 cloves garlic, roughly chopped
• 4 sprigs rosemary, roughly chopped, plus 1 tablespoon for gravy
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, at room temperature
• 1 cup chicken stock
• 2 tablespoons roasted garlic
• 1 cup dry white wine

Directions

Preheat the oven to 450 degrees F.

In a 9 by 13-inch roasting pan, add the carrots, celery and onions. Season the chicken both inside and out with the kosher salt and white pepper. Squeeze the lemon halves over the chicken and place the rinds inside the cavity. Place the bay leaves inside the cavity. In a small bowl, combine the garlic, rosemary, olive oil and butter. Rub the chicken both inside and out with the garlic rosemary blend and place in the roasting pan.

Place the pan in the oven and roast the chicken for about 20-25 minutes (depending on the temperature of your oven), turn it over and then roast the other side for another 20 or 25 minutes, or until the juices run clear. To test this, insert a thermometer in the thickest part of a leg. It should register at 160 degrees internal temperature. Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving.

Pour off excess fat from pan and return to heat. Whisk in chicken stock, roasted garlic, white wine and chopped rosemary, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened.

Serve chicken with gravy on the side.

This is literally the best roast chicken recipe you will ever have!

Easy Indian Curry

2 chicken Breasts cubed
1/2 of a summer sqash cubed
1/2 of a zucchini cubed
1 medium onion diced
2 potatoes cubed
(these veggies can be replaced or added to with any veggie)
1/2-1 t. minced garlic
1/4 - 1/2 t. minced or grated ginger
1- 1 1/2 t. curry powder
1 t. salt
1 can diced tomatoes
1 c. water
splash heavy cream

Puree the can of diced tomatoes with the one cup of water and set aside.
in a pot with 2 tablespoons oil cook chicken until brown. Remove chicken. In same pot add onions with a little more oil and cook until tender. Add any other veggie and the garlic and ginger and saute. Once sauted, add the curry powder and salt. Pour the tomato puree in the pot and use it to scrape up the bits at the bottom. Let simmer for 20 min - 45 min. Remove from heat and add the cream. (about 1/4 cup. ) not too much!!

Serve with rice or couscous, and fried tortillas. I did homemade tortillas and they were perfect! they were like nan!

French Bread

2 C. Water
1 T. shortening
1 T. sugar
2 t. salt
2.5 t. yeast
5-6 c. flour

In mixing bowl cover shotrening, sugar, and salt with 3/4 c. boiling water. Once shortening is melted, add another 3/4c. room temp water.
Meanwhile, mix yeast with 1/2 c. warm water. Sit 3 min.
Stir to dissolve then add to shortening/water mix.
Add 5 c. flour and mix until a nice stiff dough. (I do 3-4 min.)I also put in a few shakes of rosemary and garlic powder! it's best that way!
put in greased bowl and allow to double (about 30 min)
Punch down and divide into 2 portions. Form into loves and place on cookie sheet.
Allow to rise until double again. Once doubled make 2 crosswise slashes per loaf.
Pour a little olive oil in slashes before baking.
Bake in a preheated oven at 400 for 25- 35 min.